Adresse89 Salamanca Place, Battery Point
+61 3 6224 2929
|Montag||12:00 - 22:00|
|Dienstag||12:00 - 22:00|
|Mittwoch||12:00 - 22:00|
|Donnerstag||12:00 - 22:00|
|Freitag||12:00 - 22:00|
|Samstag||17:00 - 22:00|
|Sonntag||17:00 - 22:00|
|A la carte : main course from||27 $|
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United Kingdom-born Executive Chef David Ball (formerly of Oxford’s Le Manoir aux Quat’Saisons) has created an extraordinary menu focusing on Tasmania’s superb produce. As the restaurant’s name suggests, three of its four walls are made of glass. This allows for excellent water views over Hobart’s Sullivans Cove. The dining room is sophisticated without being pretentious, just like Chef Ball’s menu. The Glass House produces some of Tasmania’s – if not Australia’s – most outstanding dishes, showcasing the best and most flavoursome local ingredients. Super-fresh kingfish crudo is delicately accentuated by the citrus notes of lime and blood orange. Fennel, miso and horseradish add further layers of flavour and texture to this sensational dish. Crispy pork shoulder is cooked to perfection and served with more-ish tonkatsu. Sesame slaw is a well-thought-out accompaniment, as it cuts through the richness of the pork. PSST! The beverages at The Glass House are given as much attention as the food, so it is well worth exploring the wine list.
Chefs Marcus Faulkner and Ethan Fittler send out a diverse selection of tapas and raciones to complement an excellent wine list that is selected in partnership with accomplished sommelier Joseph Burton, formerly of MONA’s The Source. Just around the corner from the famous Salamanca Markets, The Black-Footed Pig sits proudly in one of Hobart’s oldest buildings. Yet despite these heritage surroundings, what the team are doing here is anything but old-fashioned. Starters include confit prawn with a citrus froth, fresh oysters with Spanish cava and jamón, and the wagyu beef carpaccio with chimichurri, which gives a friendly nod to Italian and Argentinian influences. There are some impressive main dishes, such as the pressed beef cheek with a marrow crumb, which is outstanding. A wood-smoked potato puree with truffled mushrooms and porcini pearls is another hearty dish that is great for a cold Tasmanian evening. And, of course, there is paella available for those eager for the Spanish experience. PSST! If someone special is celebrating their birthday, a custom-made cake can be arranged. Reviewed for the 2019 Guide
Lance Henri’s contemporary menu reveals his love of Tasmanian seasonal produce and his respect for the culinary process. Launched in 1982, the restaurant has an elegant interior decor that perfectly matches the Art Deco-style building in which it resides. Red walls, golden lighting and crisp white tablecloths create a warm and charming atmosphere. It is the ideal spot for a business lunch or classy dinner. Seafood is plentiful on the menu, and the superb steaks will satisfy any meat lover. Rock lobster pâté has an unforgettable flavour, and it is complemented by toasted sourdough. A mixed organic leaf micro salad is the perfect foil for the richness of the pâté. Huon salmon fillet is cushioned on the plate by a pillow of green tea ramen noodles. Tamarind and turmeric broth brings the dish moisture and spice. PSST! Rather than a dessert, end your meal with one of the sensational cheeses sourced from Australia, Italy and Spain.